Monday, October 11, 2010

Pumpkin Ring Cake

This is a great and different way to use pumpkin so everyone isn't sick of it by the end of the holidays. Super moist and really great! I made a glaze topping for ours but I bet a cream cheese frosting would be wonderful! It's a no-fail Betty Crocker recipe that I fixed a bit.... Perfect for fall!


3 cups Heart Smart Bisquick® mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup applesauce
2 tablespoons vegetable oil
2 1/2 teaspoons pumpkin pie spice
1/4 cup fat free milk
2 eggs and 2 egg whites
1 can (16 ounces) pumpkin (not pumpkin pie mix)

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

1.Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. Ok, I greased and floured it and it still stuck a little bit. I ALWAYS just spray my pans really well with non -stick spray and they turn out great, so I am going to try that next time.
2.Beat Bisquick, granulated sugar, brown sugar, applesauce, oil, pumpkin pie spice, 1/4 cup milk, eggs/egg whites and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
3.Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan and cool cake completely.
4.Stir glaze ingredients together until smooth and thin enough to drizzle. Drizzle over cake. Enjoy!

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